Peach Cream Cheese Cupcakes for Irresistible Summer Treats
Delicious Peach Cream Cheese Cupcakes with a gooey center and topped with a honey peach glaze, perfect for summer treats.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- ¾ cup diced ripe peaches (fresh or canned)
- 6 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup diced peaches (for glaze)
- 2 tbsp honey (for glaze)
- 1 tsp lemon juice (for glaze)
Instructions
- Cream butter, sugar, and honey until light and fluffy. Beat in eggs and vanilla, then mix in sour cream. Stir in flour, baking powder, baking soda, and salt.
- Line a muffin tin with wrappers. Add a spoonful of batter, then a teaspoon of the cream cheese filling, followed by more batter.
- Bake at 350°F (175°C) for 18–22 minutes, until tops are lightly golden and spring back.
- Simmer peaches, honey, and lemon juice until syrupy. Mash slightly for a textured glaze.
- Drizzle glaze over cooled cupcakes and optionally top with cream cheese or whipped cream.
Notes
- Ensure the peaches are ripe for the best flavor.
- These cupcakes can be stored in an airtight container for up to 3 days.
- For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Protein: 3g